Chunky Beef & Mushroom Pies
A hearty pie with chunky beef, sautéed mushies and delicious potato!
Inspired as a Father’s Day Dinner, this homemade recipe beats any store-bought pies. What dad doesn’t love a good pie!?
This recipe is in collaboration with House,
featuring some pieces from Baccarat, Alex Liddy & Soffritto
Servings: 2
Ingredients
250g Puff Pastry, rolled out (Good Quality, homemade or Additive Free store-bought)
1 Large Potato, diced
Extra Virgin Olive Oil, drizzled
½ Onion, finely diced
2 Garlic Cloves, minced
250g Grass-Fed Beef Steak, diced
2 Mushrooms, sliced
1 Carrot, diced
1 tbsp Tomato Paste
2 tsp Fresh or Dried Parsley, finely chopped
½ tsp Salt
Pepper, to taste
¾ cup Bone Broth
2 tbsp Milk of Choice (I used unsweetened almond)
1 tbsp Flour (I used Buckwheat)
1 Free Range Egg, whisked
Sauce, to serve
Method
1. Preheat oven to 180 degrees.
2. Cook potato in a pot of boiling water until softened. Drain and set aside.
3. Heat pan on a medium heat and drizzle with oil.
4. Sauté onion and garlic until softened.
5. Add steak and cook stirring for two minutes.
6. Add mushrooms and carrot to pan, cooking for a further two minutes.
7. Stir in tomato paste, parsley, salt and pepper.
8. Pour in bone broth and milk. Cook for a further two minutes.
9. Add flour and simmer until sauce thickens.
10. Turn off the heat and stir through potato until coated in sauce.
11. Cut pastry to the shape of your pie dish and insert pastry, cut an additional piece of pastry in the same shape for a top.
12. On top of the pastry fill pie dish with chunky beef mixture until full. Place pastry topping and press down the edges. Brush egg on top of pastry. Add 4 one centimetre spaced out slits in the centre of the pie.
13. Bake for 15 minutes or until browned on top and serve with sauce.